Italian Wedding Soup

Italian Wedding Soup

This soup recipe is a keeper! You’ll want to clip and save this family favorite. Top with a few more sprinkles of shredded parmesan cheese and serve with a hearty crusty bread for dipping.

Ingredients:

Meatballs

8 oz. lean ground beef

16 oz. ground pork

1/2 c. bread crumbs

2 tsp. herbes de provence

1/2 c. finely shredded parmesan

1 large egg

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 Tbsp. olive oil

Soup

1 Tbsp. olive oil

1 c. diced carrots

1 c. diced yellow onion

3/4 c. diced celery

1 clove garlic, minced

2 (64-oz.) boxes chicken broth

3/4 cup dry acini de pepe

6 oz. fresh spinach, torn

Directions:

For the meatballs:

1. In a large bowl add beef and pork. Add in bread crumbs, herbes de provence, parmesan, egg, salt and pepper. Gently fold ingredients together with hands to evenly distribute ingredients. Shape mixture into ¾-inch-to-1-inch balls.

2. In a large non-stick or cast iron skillet heat olive oil. Add half of the meatballs and brown, turning occasionally about 5 minutes. Transfer meatballs to a paper towel-lined plate. Add more olive oil to pan if necessary and brown remaining meatballs. Meatballs will not be cooked, through in this step.

For the soup:

3. While meatballs are browning, heat 1 Tbsp olive oil in a large soup pot. Add carrots, onions and celery and sauté until softened, about 8 minutes. Add garlic and sauté 1 minute more. Pour in chicken broth and bring to a boil. Add pasta and meatballs, reduce heat to slow boil. Cover and cook about 15 minutes, stirring occasionally. Pasta will be tender and meatballs will be cooked through. Add spinach, cover and cook about 1 minute longer.